Wednesday, October 26, 2011

Sparking Cinnamon Apple Cocktail For The Holidays from Morton's Mixologists

Morton’s The Steakhouse

Sparkling Cinnamon Apple
Holiday Cocktail:
Created by Morton’s Vice President Wine & Spirits, Tylor Field and Mixologist and Certified Sommelier, Sara Fasolino.

 4 ounces Lunetta Prosecco
2 ounces Lindemans Pomme (Green Apple) Lambic
½ ounce Monin Honey Syrup
2 ounces hand shaken whipped cream

Dip rim of champagne flute into honey syrup and then into cinnamon sugar to rim the glass. Pour honey syrup, Prosecco and lambic into a shaker over ice. Stir with spoon 10 times. Strain into champagne flute. Top with 2 spoonfuls of whipped cream. Dust with cinnamon sugar.

Homemade Whipped Cream
Makes six toppings
 4 ounces heavy whipping cream
1 teaspoon sugar
1 dash vanilla

Pour all ingredients into shaker. Shake vigorously 25 times. Spoon 2 spoonfuls of whipped cream on top of cocktail. Refrigerate and reshake as needed.
Price: $14
Availability: November 1 – December 31, 2011 (U.S. Morton’s only)

1 comment:

Elaine and Scott

Elaine and Scott
Elaine and Scott